Best Easiest Low Fat Chicken Verde Enchiladas
Discover the ultimate combination of flavor and simplicity with these Best Easiest Low Fat Chicken Verde Enchiladas! Packed with tender shredded chicken breast, tangy green enchilada sauce, and creamy low-fat Greek yogurt, this healthier take on a Mexican classic is both satisfying and guilt-free. Bursting with bold spices like cumin and green chiles, each enchilada is rolled in soft corn tortillas, topped with melty low-fat Mexican cheese, and baked to bubbly perfection in just 25 minutes. Perfect for busy weeknights, this 30-minute recipe requires minimal effort while delivering maximum taste. Garnished with fresh cilantro and a squeeze of lime, these chicken enchiladas are a family-friendly, low-calorie dinner you'll make on repeat.
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Recipe Information
Ingredients
- 3 cups shredded cooked chicken breast
- 2 cups green enchilada sauce
- 0.5 cups low-fat plain Greek yogurt
- 1 can (4 ounces) diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1.5 cups low-fat shredded Mexican blend cheese
- 10 pieces corn tortillas
- 0.25 cups (chopped) fresh cilantro
- 1 unit (for garnishing) lime
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray.
In a large mixing bowl, combine shredded chicken, 1 cup of green enchilada sauce, diced green chiles, garlic powder, onion powder, cumin, and 1/2 cup of shredded cheese. Stir well until evenly mixed.
Microwave the corn tortillas for 20-30 seconds to make them more pliable and easier to roll.
Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
In a separate bowl, mix 1 cup of green enchilada sauce with the Greek yogurt until smooth. Pour this mixture evenly over the enchiladas, ensuring they are fully covered.
Sprinkle the remaining 1 cup of shredded cheese over the top of the sauce-covered enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with chopped cilantro and a squeeze of fresh lime juice before serving.
Enjoy your easy, low-fat chicken verde enchiladas with a side of fresh salad or rice, if desired!
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
